Hidden Veggie Quick Bread (No Yeast) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is my secret weapon for getting veggies into a picky toddler (or older child)! Actually, I really like it myself too. It's a breeze to make and freezes well. Usually I double the batch and make two loaves, then slice, bag, and freeze the leftovers. Just pop in the microwave for a few seconds to defrost. Great served with preserves, cream cheese, peanut butter, or other spreads. And did I mention that my kids love this stuff? (By the way, this is excellent finger food for babies, but be sure to substitute 2 egg yolks for the whole egg if your child is under 12 months old and cannot have egg whites, and omit the nuts.) Ingredients:
1 cup whole wheat flour |
3/4 cup white flour |
1 teaspoon baking soda |
3/4 teaspoon cinnamon |
3/4 teaspoon nutmeg |
3/4 teaspoon salt |
1 cup sugar |
1/2 cup oil |
1 egg, beaten |
1 cup vegetable puree (see notes) |
1/3 cup water |
1/2 cup chopped nuts (optional) or 1/2 cup raisins (optional) |
Directions:
1. First a note on the vegetable puree: Any vegetable will work, provided that you can get a relatively thick puree (about the consistency of canned pumpkin). For slightly more watery purees, increase the quantity by 1/3 cup and omit the water. It's easy to make vegetable puree-just cook or bake the vegetables until soft, and then puree in a blender or food processor, adding small amounts of water as necessary. Some that have worked well for me: squash, beans, peas, sweet potatoes and, of course, pumpkin-or combine several. It's easiest to make extra puree and freeze it in 1-cup portions for future loaves. (NOTE: Listed prep time does not include making the puree, as this varies depending on the vegetable.).
2. To make the bread, combine dry ingredients in a large bowl.
3. In a separate bowl, combine eggs, veggie puree, oil, and water.
4. Mix wet ingredients into dry ingredients thoroughly. Add nuts or raisins, if desired.
5. Pour batter into a greased loaf pan and bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
6. Cool in pan for about 10 minutes; then remove and cool thoroughly on a wire rack.
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